Posts Tagged With: arborio

Bush tucker: Broccolini and lemon myrtle risotto

This lovely risotto is textural and beautifully herby, and very easy once you get past all the stirring! Serve just before eating while it’s still soupy.

ourkitchengarden.net

Foraged bush tucker food: lemon myrtle leaves
Recipe source: Melissa
Serves: 6 or 24 tastes

 

Equipment:

  • Saucepan
  • Measures: scales, jug, cup, ¼ cup, tablespoon
  • Salad spinner
  • Garlic press
  • Mixing bowls
  • Chopping boards & knives
  • Grater & microplane zester
  • Ladle
  • Wooden spoon with a straight end
  • Heavy based stockpot
  • 4 soup plates or bowls to serve

 

 

Ingredients:

  • 2 litres water with 2 tablespoons bouillon (or 2 litres stock)
  • 1 brown onion
  • 3 fresh lemon myrtle leaves
  • A small handful marjoram
  • 3 garlic cloves
  • 1 handful broccolini & leaves
  • 3 tablespoons extra-virgin olive oil
  • 20g butter
  • 400g Arborio rice
  • 50g parmesan
  • Flaked salt & black pepper

What to do:

  • Pour the water and bouillon into a saucepan, and bring it to a boil. When boiling, turn down to bare simmer and add the lemon myrtle leaves.
  • Peel and finely chop the onion. Squeeze the garlic cloves through the press into a small bowl.
  • Wash the broccolini & shake dry. Chop the stems into ½ cm pieces and add stems to the stock, reserving the florets. Wash the leaves, strip from the stalks and finely slice the leaves.
  • Heat the olive oil and butter over medium heat in the stockpot. Add the chopped onion and cook gently for about three minutes until translucent but not brown. Add the garlic and cook gently for another few seconds.
  • Stir in the rice until the grains separate and begin to crackle.
  • Begin adding the simmering stock, a ladle at a time, and stir in. The stock should just cover the rice and bubble. Stir every minute or so for about 15 minutes.
  • After about 10 minutes, add the broccoli florets & sliced leaves to the rice and keep stirring for about another 5 minutes. When the rice is just tender all the way through but still slightly firm, usually in about 20 minutes all up, it is done.
  • Meanwhile, weigh and cut the parmesan & grate it. Wash and spin dry the marjoram, strip and discard the stems.
  • Add the last ladleful of stock and the rest of the broccolini in to the rice. Stir in the marjoram and parmesan, and remove from the heat. Taste now and check the seasoning. The mixture should be creamy and lose.
  • Serve into the bowls and eat right away!

Notes: What sort of rice is Arborio? Why do we use this sort of rice? Why do we fry the rice off first? What does ‘yield’ mean? What do lemon myrtle leaves smell like?

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Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , | Leave a comment

Risotto primavera

This lovely spring risotto is positively bursting with green goodies!

ourkitchengarden.net

Fresh from the garden: broad beans, green beans, marjoram, garlic, onion, pea shoot tendrils
Recipe source: Melissa
Serves: 6 at home or 24 tastes

Equipment:

  • Saucepans – small, medium and large stockpot
  • Salad spinner
  • Bowls – 1 large, small, med
  • Large knife& chopping board
  • Grater, microplane zester
  • Ladle
  • Wooden spoon with a flat end
  • Heavy based stockpot
  • Measures: scales, jug, cup, tablespoon
  • 4 bowls or soup plates to serve

 

Ingredients:

  • 2 litres water with 2 tablespoons bouillon (or 2 litres stock)
  • 3 garlic cloves
  • 1 brown onion
  • 20g butter
  • Extra-virgin olive oil
  • 400g Arborio rice
  • A handful broad beans
  • A bunch of asparagus
  • A handful of green beans
  • A cup of frozen peas
  • 1 lemon
  • 50g parmesan
  • A small handful marjoram
  • A handful pea shoot tendrils

What to do:

  • Measure 2 litres of water into the medium saucepan, add the bouillon and bring it to a simmer on medium heat.
  • Peel and finely chop the onion and garlic.
  • Heat the butter and 2 tablespoons of olive oil and butter over medium heat in the large stockpot. Add the chopped onion and cook until translucent & then stir in the garlic and then rice until the grains begin to crackle.
  • Begin adding the simmering stock, a ladle at a time, and stir in until fully absorbed. The stock should just cover the rice and bubble. Stir every minute or so, making sure you get into all the edges of the pan with the wooden spoon.
  • Meanwhile fill the smaller saucepan with water and set to boil. Pod the broad beans and boil for 3 minutes. Drain, refresh in a bowl of cold water and pod again. Reserve in a small bowl.
  • Wash and chop the asparagus into 1cm lengths. Measure out the peas from the freezer and reserve. Wash and snip the beans into 1cm lengths.
  • After about 15 minutes add all the peas, the broad beans, the green beans and the asparagus and stir in, cooking for another 5 minutes.
  • Meanwhile, zest the lemon and grate the parmesan to yield about ½ cup. Wash and gently spin the pea shoots dry. Wash, spin and strip the marjoram leaves.
  • When the rice is just tender all the way through but still slightly firm, usually in about 20 minutes, it is done.
  • When you are ready to serve, add in a last ladleful of stock. Stir in the pea shoots, lemon zest and parmesan, and remove from the heat. Taste now and check the seasoning. The mixture should be creamy.
  • Serve onto the bowls and eat right away!

ourkitchengarden.net

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , | Leave a comment

Mushroom and kale risotto

This lovely risotto is textural and beautifully herby, and very easy once you get past all the stirring! Feel free to experiment with different types of mushies too. And if you have any left over then go crazy making arancini!

ourkitchengarden.net

Fresh from the garden: mushrooms, Tuscan kale (cavolo nero), marjoram, garlic, onion
Recipe source: Melissa
Serves: 8 at home or 24 tastes

Equipment:

  • Saucepan
  • Salad spinner
  • Garlic press
  • Bowls – 1 large, small, med
  • Large knife& chopping board
  • Grater & microplane zester
  • Ladle
  • Wooden spoon with a flat end
  • Heavy based stockpot
  • Measures:scales, jug, cup, tablespoon
  • 4 bowls or soup plates to serve

 

Ingredients:

  • 2 litres water with 2 tablespoons bouillon (or 2 litres stock)
  • A large handful of mushrooms
  • A small handful marjoram
  • 4 or 5 kale leaves
  • 3 garlic cloves
  • 1 brown onion
  • Extra-virgin olive oil
  • 20g butter
  • 400g Arborio rice
  • 1 lemon
  • 50g parmesan
  • Flaked salt & black pepper

What to do:

  • Measure the water into the saucepan, add the bouillon and bring it to a simmer on medium heat.
  • Meanwhile wipe the dirt from the mushrooms with a piece of paper towel, trim any ugly bits and then thinly slice the mushrooms.
  • Wash and spin dry the marjoram, strip and discard the stems. Wash the kale leaves, trim from the stalks and finely slice into ribbons.
  • Squeeze the garlic cloves through the press into a small bowl. Peel and finely chop the onion.
  • Heat half the butter and 2 tablespoons of olive oil and butter over medium heat in the stockpot. Add half the chopped onion and cook gently until just tender, about three minutes. Do not brown. Add the mushrooms and garlic and a pinch of flaked salt and sauté for 3 or 4 minutes until the mushrooms are starting to colour. Remove from the pan and reserve in a medium bowl.
  • Heat the rest of the butter and another 2 tablespoons of olive oil in the same pan & then add the rest of the onions. Cook until translucent & then stir in the rice until the grains begin to crackle.
  • Begin adding the simmering stock, a ladle at a time, and stir in until fully absorbed. The stock should just cover the rice and bubble. Add the kale, and stir every minute or so for about 15 minutes, making sure you get into all the corners of the pan with the wooden spoon.
  • Meanwhile, zest the lemon and grate the parmesan to yield about ½ cup.
  • After about 15 minutes, add the mushrooms backto the rice and keep stirring for about another 5 minutes. When the rice is just tender all the way through but still slightly firm, usually in about 20 minutes, it is done.
  • When you are ready to serve, add in a last ladleful of stock. Stir in the marjoram, lemon zest and parmesan, and remove from the heat. Taste now and check the seasoning. The mixture should be creamy.
  • Serve onto the soup plates and eat right away!

 

 

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , , | Leave a comment

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